Kaufman Green Books and Guides: 2026

Rachelle Kaufman is the vegan author of several books. She hasn't written a cookbook as of yet and doesn't know if she will. But she has written the awesome vegan fiction novel: Bubble Burst: The Truth About the Dairy Farm and co-authored Quorck: The Non-Binary Unicorn. And great news about Quorck! Quorck is a VEGAN unicorn!

Monday, February 23, 2026

Potato Waffle (vegan and gluten free)

As long as you don't need food instantly this is a pretty easy recipe with minimal ingredients and prep, especially given it is a vegan recipe. It does require a bit of time, although most of that time could be multi-tasked.

Ingredients

Medium or large sized potatoes-One per each waffle you want to make.

Earth balance-about 3 TBS per waffle (You could also use a good quality oil, such as canola)

1/2 tsp salt approximately

Optional: Maple syrup about 1 or 2 TBS per waffle

Also of note: You will need a waffle iron.

1. Cook the potatoes until very soft, but not falling apart. I prefer cooking by boiling but you can use other methods.

2. Once your potatoes are cooked add earth balance to the waffle iron and let it melt.

3. Then add the potato (only do one potato at a time) and put some salt and Earth Balance on top. Smash the potato in the waffle iron. You will need to let it cook for a little longer than a typical waffle about 10 minutes. Keep an eye on it.

4. Remove it from the waffle iron when ready.

5. Once cooked, it is great topped lightly in maple syrup or lightly dipped in maple syrup.

Additional recipes, all vegan.

Avocado-cashew-cilantro bowl

Cinnamon Apple Bread Easy WFPB Pumpkin Cookies

Lime Flavored Rice

Mac and Cheese w/tomato (vegan)

Marinated Black Beans

Mayo (vegan)

Mint Salad (WFPB)

No Grate Potato Latkes

No Knead Basic Bagels

Pad Thai (gluten-free)

Paprika Hummus

Parfait

Pina Colada Smoothie

Post-frost vegetables only soup (or beverage)-vegan and gluten free

Pumpkin Pie

Quinoa Instapot Stew

Roasted Potatoes

Spaghetti with Peppers

Tomato stew with carrot tops

Tofu with Green Onions

Turnip leaves

Vegan Cheese and Banana Pepper Bread

Veggie Crumbles Lettuce Wraps

Thursday, January 1, 2026

Mac and Cheese w/Tomato (Vegan and Gluten-Free)

Mac and Cheese w/Tomato (Vegan and Gluten Free)

As long as you can make boxed mac and cheese you can make this. This recipe can easily be multiplied.

Ingredients:

1 Box Mac and Cheese (I used Annie's Gluten Free and Vegan Mac and Cheese)

1/2 14oz can of fire roasted tomato

About 3TBS olive oil-but have more in case needed.

Optional, but recommended-a pinch or two of garlic powder.

1. Boil the water for the pasta and then add pasta cooking according to package directions. Keep in mind that gluten free pasta tends to stick more to the bottom and requires more stirring. Also note that gluten free pasta usually takes a little bit longer to cook. It may feel like it won't ever get soft, but it will. Gluten free pasta can also be microwaved-but it usually takes at least 12 minutes so be careful not to damage the microwave or the circuit it is on doing this.

2. While the pasta is cooking you can mix the oil and the cheese packet together into a thick paste. If you are using a pasta strainer or are extremely good at draining pasta you will want the sauce to be a little bit thinner. You can also open the can of tomato while the pasta cooks.

3. Put the pasta in a separate bowl. Then add the cheese mix. Top it with the tomato. If you want to make it look nice put the tomato in the center. Sprinkle on some garlic if you like.